Sticky Toffee Pudding Recipe

March 15, 2017
Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Sticky toffee pudding is not pudding, as most people understand pudding, it’s a cake.  But the Brits call all desserts “pudding” and that’s where this cake originates. But a rose by another name as far as I’m concerned.  This cake is deliciously fudgy and gooey, best served warm with a scoop of vanilla ice cream.  It’s rather a large recipe so it will feed a crowd, but this cake also keeps for a few days and is yummy for breakfast the next day after a couple of turns in the microwave.

Sticky Toffee Pudding Recipe
  • 1 ½ cups pitted dates (make sure they're pitted dates!)
  • 1 ½ cups water
  • ½ cup butter
  • 1 tsp vanilla
  • 2 cups brown sugar
  • 3 eggs
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup whipping cream
  • ½ cup butter
  • ½ tsp vanilla
  • Generous pinch of sea salt
  1. • Spray a 9" x 13" pan with cooking spray and line with parchment
  2. • Preheat oven to 350F
  3. • Combine the dates with the water in a medium saucepan and bring to a boil
  4. • Reduce heat and simmer gently about 10 minutes until most of liquid is evaporated or absorbed
  5. • Puree (I use a hand blender and puree the dates right in the pot)
  6. • Beat the butter in a stand mixer with 1 cup of the brown sugar until ight and creamy
  7. • Add the eggs to the butter mixture, one at a time unti blended
  8. • Stir the flour, baking powder, baking soda, salt and cinnamon in a bowl, and then stir into the butter mixture just until combined
  9. • Add the dates to the butter mixture and mix until just combined (I don't wait until the dates have cooled because I'm usually in a hurry to get the cake on the table, but you can wait if you want)
  10. • Bake in the centre of the oven for 35 to 40 minutes or until the top of the cake feels firm when gently pressed in centre
  11. • While the cake is baking, make the toffee sauce
  12. • Place cream, other cup of brown sugar, butter, vanilla and sea salt in a heavy saucepan and bring to a boil
  13. • Cook and stir 3 minutes or until mixture comes together (reduce heat slightly and watch closely because the mixture can boil over)
  14. • When cake is removed from the oven, prick the cake surface all over with a skewer and spoon over ½ of the toffee sauce
  15. • Serve warm with vanilla ice cream and the remaining sauce drizzled on top

While the cake is baking, listen to Bon Iver read my rant “Stating the Obvious”

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